Farro Cornbread {Without Refined Flour or Sugar}
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This farro cornbread is a healthier version of the classic recipe and is made without refined flour or sugar. 
Ingredients
  • 1 slice lemon, squeezed 
  • A little less than 1 cup soy milk 
  • 1 tablespoon (10g) ground flax seed 
  • 3 tablespoon hot water
  • ¼ cup plus 1 tablespoon extra-virgin olive oil 
  • 1 cup (130g) medium grind cornmeal, preferably stone ground 
  • 1 cup (130g) farro flour
  • ½ teaspoon (3g) baking soda
  • 1 tablespoon baking powder
  • ¾ teaspoon (6g) unrefined salt
  • Honey*, as needed (For a vegan version don’t include or you can brush with a little bit of maple syrup or molasses)
Instructions
  1. Put a round 10-inch (26cm) pan or cast iron skillet in the oven and preheat 400°F (200°C).  
  2. In a 1 cup measuring cup, add the lemon juice then fill to the top with soy milk. Let sit for 2-3 minutes.
  3. In a small bowl whisk together the ground flax seed, hot water and ¼ cup extra virgin olive oil.
  4. In a medium bowl combine the cornmeal, farro, baking soda, baking powder and unrefined salt.
  5. Add the soy and lemon mixture to the wet ingredients, stir well, then fold it all into the dry mixture and stir until just combined. 
  6. Add 1 tablespoon extra virgin olive oil to the preheated pan and swirl the pan around to evenly coat the bottom. Pour in the batter and smooth it out so it fills the entire pan. Bake for 16-20 minutes or until slightly golden brown and a toothpick comes out clean when poked in the center. 
  7. Brush lightly with honey, let cool, then cut into wedges. 
  8. Recipe adapted from Martha Stewert
Recipe by Italicana Kitchen at https://italicanakitchen.com/farro-cornbread-without-refined-flour-sugar/